Sunday, November 15, 2009

I can't remember how many times I tried to make fried rice back when I started cooking on my own before I learned that cold rice is the key to keep in from sticking together into one lump. It was a great day. Fried rice is a great way to use up extra rice, but I usually try to make a few extra cups so I can make fried rice on Asian night. This recipe has wonderful flavour, and the key is the coconut. Make sure you toast it but don't burn it.

METHOD1. Heat a wok over medium heat. Dry fry the cashews and coconut, stirring constantly, for a minute or so, until lightly golden and fragrant. Set aside.2. Increase heat to med-hi and add oil. Stir fry garlic for 30 seconds, until lightly golden, then add in curry paste and rice and fry for a few mins, until heated through.3. Add brown sugar, sauces, and vinegar and mix well. Add in beans and bok choy and fry until bok choy is wilted but still nice and green. Add in onions, coconut, and cashews and cook for a few mins more.4. Mix in omelet slices and lime juice and serve.

That fried rice looks and sounds absolutely delicious!!! I'm a BIG fan of fried rice but I've never tried something like this before, YUM! I love the idea of adding omelet slices and lime juice before serving, mmmm!!!

I just tried this out. I altered it a bit to use what I had on hand, almonds instead of cashews, a gree curry sauce instead of the paste, for example. It was pretty darn good. Thanks for giving me something new to try.

Just as soon as some financial stuff get sorted, you have my word that I'll buy your cookbook!

Hey VeganDad, I love your blog and check it out all the time for updates. I have a quick question about baking, if you'd be willing to help me out.

I'm a college student who makes all of my bread and tortillas rather than buying them, but I can NEVER get my pita breads to make a pocket. They're still wonderful, and I usually end up just using them as flatbread. How do you make your pita bread so perfect? (I usually use white spelt flour, with a quarter of the flour whole wheat).

My comment has nothing to do with your most recent post, but I just wanted to say: a) how much I enjoy your blog (it's one of those that inspired me to start my own blog - whitehairedveg.blogspot.com), and b) I love the recipe you posted earlier for pumpkin scones. I've been making it a lot lately - so easy and tasty! Keep up the good work!

Dude, I made your Creamy Chunky Cauliflower Chowder last night and I just had to say thank you!!! It is so unbelievably delicious, even my cauliflower hating husband LOVES it. "Really? There's no dairy in this? No cream?" I smiled and told him about this Vegan Dad guy I heard about on Crazy Sexy Life. I will be a regular reader of your blog from now on. Thank you, Chef!

I have attempted to make fried rice many times but it always ends in a big mushy mess. I do a fare bit of cooking but for some reason I can't seem to get rice right. I have even used cold rice as you suggested. Is it the type of rice that makes the difference?

i just made my own version of this -- it was great. however, i think in your recipe you don't indicate when to reincorporate the nuts and coconut. i added them at the end to reheat them with the rest of the mixture.